In a large bowl, whisk the instant vanilla pudding mix and cold whole milk together until thick. Gently fold in the whipped topping using a rubber spatula. Pro Tip: Avoid over-mixing during the fold; you want to maintain the aerated structure of the cream to mimic the lightness of a traditional French choux pastry filling.

Line the bottom of a 13×9-inch baking dish with a single layer of honey graham crackers. Break a few crackers into smaller pieces to tightly fill any gaps along the edges of the pan.

Gently spread exactly half of the fluffy pudding mixture over the base layer of crackers. Smooth it out into an even layer using an offset spatula.

Place a second complete layer of graham crackers directly on top of the pudding. Repeat the process by spreading the remaining half of the pudding over this layer, then top with one final layer of graham crackers.

To solve the common issue of heavy frosting tearing up the top layer of crackers, loosen the chocolate frosting by warming it slightly (either in a warm water bath or in the microwave for 10–15 seconds) until it reaches an easily pourable consistency.

Pour the warmed chocolate glaze evenly over the final layer of graham crackers. Use a warm, clean palette knife to gently slide the glaze across the surface, creating a mirror-like finish with zero cracker displacement.

Cover the pan tightly and transfer it to the refrigerator for at least 4 hours (preferably overnight). As it rests, a natural moisture-bleed process occurs where the crackers absorb just enough liquid from the pudding to soften into a delicate, cake-like texture.